Refrigerator Pickles

Refrigerator Pickles
Is your garden overflowing with an abundance of cucumbers? Carrots? Beets? Asparagus? Let’s pickle them! Do you want them sweet? Or sour? Or spicy? Well we have a recipe for all three! Make your classic or spicy dill pickles, or sweet bread and butter pickles. Recipe By Taylor MacDougall

Products used: Premium Balsamic Vinegar

Ingredients

DILL PICKLE BRINE (For 4 32oz Mason Jars)
4 cups SOOC Premium White Balsamic Vinegar
4 cups Water
4 Tbsp Kosher Salt
½ cup Granulated Sugar
BREAD AND BUTTER BRINE (For 4 32oz Mason Jars)
2 cups SOOC Premium White Balsamic Vinegar
4 Tbsp Kosher Sea Salt
½ cup Brown Sugar
1 cup Apple Cider Vinegar
2 cups Granulated Sugar
DILL PICKLES ADD-INS
3 lbs Cucumbers, sliced in rounds or spears
1 bunch Dill
1 small bulb Garlic
1 Tbsp Mustard seed
1 Tbsp whole Black Peppercorns
1 large Shallot, sliced
FOR SPICY DILL PICKLES ADD-INS
3 lbs Cucumbers, sliced in rounds or spears
1 bunch Dill
1 small bulb Garlic
1 Tbsp Mustard seed
1 Tbsp whole Black Peppercorns
1 large Shallot, sliced
1 large Jalapeno, sliced
1 Tbsp Red Pepper Flakes
FOR BREAD AND BUTTER PICKLES ADD-INS
3 lbs Cucumbers, sliced in rounds or spears
1 Tbsp Celery seed
1 Tbsp Mustard Seed
1 Tbsp Turmeric
1 large White Onion, sliced

Directions

First, choose which kind of pickles you would like to make. Divide the add-in ingredients to the corresponding pickles among your 4 32oz jars.

Make the brine. Add the corresponding brine ingredients to a large pot and bring to a low boil. Turn off the heat, and pour the brine into each jar.

Seal each jar and set in the refrigerator for at least 48 hours before eating. Enjoy!!